35 minutes
2 servings
Mediterranean Herb-Crusted Chicken with Quinoa & Sautéed Vegetables
A flavorful and aromatic meal featuring herb-crusted chicken breast, paired with a hearty serving of quinoa and a vibrant medley of sautéed vegetables. Perfectly balanced for a nutritious and satisfying lunch or dinner.
Ingredients
- 4-6 oz chicken breast
- 1/4 cup quinoa, rinsed
- 1 cup water
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 clove garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 zucchini, sliced
- 1/2 red onion, sliced
- 1/4 cup feta cheese, crumbled
- Salt and pepper to taste
- 1 lemon, cut into wedges for serving
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken breast with oregano, thyme, salt, and pepper. Heat 1/2 tbsp olive oil in an oven-safe skillet over medium-high heat. Add chicken and sear for 2-3 minutes on each side until golden brown.
- Transfer the skillet to the oven and bake the chicken for 15-20 minutes, or until cooked through, reaching an internal temperature of 165°F (75°C).
- In a small pot, bring 1 cup of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
- While the chicken cooks, heat the remaining 1/2 tbsp olive oil in a large frypan over medium heat. Sauté garlic, cherry tomatoes, broccoli, zucchini, and red onion for 5-7 minutes until tender and fragrant. Season with salt and pepper.
- Once the chicken is done, let it rest for a few minutes before slicing.
- To serve, plate the quinoa, top with sliced chicken, and spoon the sautéed vegetables on the side. Sprinkle with feta cheese and serve with lemon wedges.
Nutritional Information
High protein, rich in vitamins, and balanced with healthy fats and carbs.